Apple Bundt Cake

Via Dorie Greenspan's book: Baking from my Home to Yours - adapted by Isabelle

220 g (2 cups) all-purpose flour

10 ml (2 tps) baking powder

2,5 ml (1/2 tsp.) baking soda

10 ml (2 tsp.) cinnamon

1 ml (1/4 tsp.) nutmeg

1 ml (1/4 tsp.) salt

7 ,5 ml (1 1/2 tsp.) grated ginger

125 g (1/2 cup) butter, at room temperature

200 g (1 cup) sugar

90 g (1/2 cup) brown sugar

2 large eggs

5 ml (1 tsp.) pure vanilla extract

250 ml (1 cup) applesauce

2 apples, chopped

65 g (1/2 cup) almonds, coarslely chopped

Preheat the oven et 350°F (180°C).

Butter a 12 cups Bundt pan.

Whisk toghetter the flour, the baking powder, the baking soda, the cinnamon, the nutmeg, the grated ginger, the apples, the almonds and the salt.

Beat the butter and both sugar together, until light and fluffy.

Add the egg one at th time, and beat for 1 minute after each addition.

Add the applesauce and the vanilla, mix well.

Incorporate the dry ingredients.

Bake for 60 to 70 minutes, or until a knife inserted into the center come out clean.

Transfer the cake to a rack and cool 10 minutes before unmolding.

Dust with confectioners’ sugar before serving.

Bon Appétit!